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Fudgy Biscoff Brownies Recipe

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★★★★★

4.7 from 354 reviews

These fudgy Biscoff brownies combine rich chocolate with the unique caramelized flavor of Lotus Biscoff cookies and spread. Dense, moist, and irresistibly gooey, they feature crushed Biscoff cookies folded into the batter and swirled cookie butter on top for an extra layer of indulgent sweetness. Perfect as a decadent dessert or a satisfying treat with coffee.

Ingredients

Scale

Chocolate Base

  • 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
  • 115 g (1 stick) unsalted butter

Brownie Batter

  • 4 large eggs, at room temperature
  • 200 g (1 cup) granulated sugar
  • 1 ½ tsp pure vanilla extract
  • 90 g (¾ cup) all-purpose or cake flour
  • 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
  • ½ tsp salt

Biscoff Add-ins

  • 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
  • 12 tsp Biscoff cookie butter spread

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter and baking chocolate together using a double boiler or in short bursts in the microwave, stirring frequently until the mixture is smooth and well combined.
  3. Whisk eggs, sugar, and vanilla: In a separate bowl, whisk the eggs, granulated sugar, and pure vanilla extract vigorously for about 2 minutes until the mixture becomes pale and slightly foamy, which helps create a light texture.
  4. Combine chocolate mixture with eggs: Pour the melted chocolate and butter mixture into the egg mixture, stirring until smooth and uniform in color and texture.
  5. Fold in dry ingredients: Gently fold in the all-purpose flour, unsweetened cocoa powder, and salt using a spatula. Be careful not to overmix to keep the brownies fudgy and tender.
  6. Add crushed Biscoff cookies: Incorporate the 10 crushed Lotus Biscoff cookies into the batter, folding just until evenly distributed without deflating the mixture.
  7. Prepare batter in pan and add Biscoff spread: Pour the brownie batter into the prepared baking pan, smoothing out the surface with a spatula. Add 12 teaspoons of Biscoff cookie butter in dollops on top, then lightly swirl it into the batter with a knife. Finally, sprinkle the 4 extra crushed Biscoff cookies evenly over the top for added crunch and flavor.
  8. Bake the brownies: Bake in the preheated oven for 30 to 35 minutes. The top should be set, and a toothpick inserted into the center should come out with moist crumbs attached, indicating fudgy brownies.
  9. Cool and chill before slicing: Allow the brownies to cool completely in the pan on a wire rack. For best flavor and texture, refrigerate them for 1 hour before slicing into 16 squares to serve.

Notes

  • Room temperature eggs create a smoother batter and better rise.
  • Do not overmix once flour is added to avoid tough brownies.
  • Use Dutch-processed cocoa powder for richer chocolate flavor.
  • Chilling before slicing helps the brownies set and cuts cleaner.
  • Store brownies in an airtight container in the refrigerator for up to 4 days.

Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, Lotus Biscoff recipe, cookie butter dessert, easy brownies

Find it online: https://jedentaglecker.com/fudgy-biscoff-brownies-recipe/